And if you are breastfeeding — then your baby is relying on you for crucial nutrients. Return it to the pan and gently simmer over low heat and slowly add tofu pieces into the pot. Mix corn flour in milk and pour it into saucepan and cook for two minutes. Stir in the cream, garnish with coriander and remove from fire.Palak tofu curry:Ingredients:250 gm tofu200 gm spinach1 medium onion, sliced2 tbsp tomato puree2 tsp oil3 garlic, minced1 tsp ginger, grated300 gm coconut milk½ tsp cumin seed½ tsp coriander seed1 tsp red chili powderSalt to tastePepper to tasteMethod:Cut tofu into small cubes and set it aside. In a pan, add some ghee and cumin seeds. Mix well.Post-pregnancy weight has a habit of hanging on. Simmer for additional 3-5 minutes.Chuncky fish soup:Ingredients:2½ cups fish stock2 spring onions, chopped2 tsp apple vinegar2 cups tomatoes, chopped1 bay leaf1 tsp sugar1 tbsp corn flour2 tbsp thick cream2 tbsp milk400 gms fish, deboned2 tbsp sunflower oilBlack pepper for seasoningSalt to tasteBunch of coriander choppedMethod:Heat oil in a saucepan, fry spring onions till soft.

Add in cooked rice and the beetroot water. Crackle cumin and mustard seeds, now add asafoetida, chopped onion, ginger, garlic and green chilies. Close the pressure cooker lid. Add bay leaf and fry a little more. Add the green chillies and cooked beetroot to it. We bring you a few recipes that can help you maintain the nutrient value while still losing weight. Add red chili powder, turmeric powder and coriander powder. Pour coconut milk to the pot and let it simmer for additional 2-3 minutes before removing from the heat. Add deboned fish, chopped coriander and let it simmer for 10 more minutes. You can have it as it is, or serve with crusty bread. Since the body is recovering from childbirth, metabolically, the effort is twice as much. Add sugar, salt, pepper, vinegar and tomatoes, let it simmer for 10 minutes. Add water if required, simmer for 15 minutes. Mix gently. Serve the daliya hot and garnish with chopped coriander and ghee.. Add onion and garlic slices and fry till golden brown. Mix well. Add salt, Empty Capsules Manufacturers Suppliers pepper, and chili powder to the mix. Keep aside. Add tomatoes and remaining ingredients one by one and finally add black olives and salt to taste. Stir on low flame for a minute.When it is cool enough to handle, puree the mixture using blender until it is smooth. Check for salt and pepper taste, add if required. Now add the coriander powder, peas, chopped coriander leaves and salt. Add all the chopped vegetables, daliya, dal, salt and water.Daliya khichdi & curd:Ingredients:1½ cup daliya1 cup moong dal500 gm mixed vegetables, chopped1 tsp mustard seeds1 tsp cumin seedsA pinch of asafoetida1 medium size onion, chopped3 green chilies, chopped1 inch ginger, finely chopped6-7 garlic, finely chopped9 cups water1 tsp red chilli powder1 tsp turmeric powder1 tsp coriander powder2 tsp gheeCoriander for garnishingMethod:Heat ghee in the pressure cooker. Set the flame to full, once the first whistle is done, reduce the flame and cook for 5-6 whistles. Add tomato puree, spinach and let it wilt, which should take 3-4 minutes. Add fish stock and bring to boil. Temper with a little ghee and cumin seeds. Serve hot.Spanish style chicken:Ingredients:2 tbsp olive oil1 red onion, thinly sliced1 red capsicum1 yellow capsicum1 garlic clove, thinly sliced250 gm tomato, chopped½ tbsp red chilli powder1 tsp black pepper60 ml white wine6 black olivesBunch of coriander chopped250 gm boneless chickenSalt to taste  Method:Heat pan, add olive oil fry chicken till golden.

Fry till the onion becomes translucent. Serve it as it is, with a glass of orange juice or with roti, rice or crusty bread. Add red and yellow capsicum and fry till soft. Heat oil over medium heat and add cumin seeds, coriander seeds and onions until translucent, then add garlic and ginger and let it cook for two minutes.